Easy Chocolate Oreo Cupcakes (With Cake Mix)

5 from 6 ratings

Easy Chocolate Oreo Cupcakes (With Cake Mix)

Easy, soft and moist Oreo cupcakes with cake mix recipe (cookies and cream cupcakes), homemade with simple ingredients. Paired with Oreo buttercream frosting and has an Oreo bottom. Full of chocolate and vanilla flavors.

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: American

Servings: Cupcakes

Calories: 517kcal

Author: Abeer Rizvi

Ingredients

Cupcakes

1 box Devil's food cake mix Or chocolate cake mix, 15.25 oz. cake mix box
Instant chocolate pudding mix Dry powder, 3.9 oz. box
¼ cup Oreos Finely crumbled in a food processor
4 Eggs Large, Room temperature
¾ cup Oil
¾ cup Water Warm and not boiling hot
1 cup Sour cream Full fat
⅓ cup Mini chocolate chips Optional but highly recommended, Coated in 1 tablespoon flour to prevent sinking

Oreo Buttercream Frosting

1 cup Butter Unsalted, Room temperature
½ cup Shortening
5 cups Powdered sugar
2-4 tablespoon Milk Or heavy cream
1 cup Oreo crumbs

Decoration

22 Oreos

Instructions

In a large mixing bowl, whisk together cake mix, pudding mix and crumbled Oreos.
Add eggs, oil, warm water, sour cream and mix until just combined.
Stir in chocolate chips (optional).
Add cupcake liners in your baking tray and place an Oreo in each liner.
Pour batter on top of the Oreos.
Bake at 350 degrees F for 15-20 minutes or until an inserted toothpick in the center comes out clean.
Allow the cupcakes to cool completely.
While they are cooling, prepare the frosting: Cream together butter and shortening. Gradually, add sugar (1 cup at a time), along with the milk while constantly mixing until smooth and creamy.
Mix in Oreo crumbs until smooth.
Fill a piping bag with frosting and attach the big star tip (Wilton tip 1 M) and pipe a swirl on top of each cupcake.
Stick an Oreo on top and enjoy.

Video

Notes

You must use a 15.25 oz. cake mix box. If you have the smaller box, open up a new box of cake mix and measure out the remaining missing quantity with a weighing scale and add that to your cake mix for a total of 15.25 oz.
If you are planning to use chocolate chips, make sure they are mini chocolate chips because they are less likely to sink to the bottom. Also coat them in flour first to ensure they don't sink.
Don't use boiling hot water because that would cook the eggs in the batter. It needs to be lukewarm and this small amount of heat helps to combine the batter smoothly and evenly.
Don't frost warm cupcakes or else the icing will melt and just slide off.
Fill cupcakes by hollowing out the center or using the long filling nozzle. Some options are warm Nutella, Biscoff cookie butter or just additional frosting.
Don't over bake cupcakes because that will make them dry and crumbly.
Read additional tips and variations above.
Leftovers can be stored in a sealed container in the fridge for up to 3 days.

Nutrition